This Irish Boxty recipe will make you fall even more in love with potatoes

Is there anything more that we possibly could ask of the potato? We bake it, mash it and roast it. We sauté and gratiné it, steam and boil, fry and chip it. The potato makes dumplings and gnocchi for us, salads and pancakes. Dehydrated and flaked or ground into flour, it thickens or binds and even fashions such things as single-use forks, straws and bags.

And vodka. Prost, potato.

Let’s return the favor and eat more of it, if only because it’s both so delicious and so good for us. I was surprised to learn that, gram for gram, potatoes sport more potassium than bananas and, except for dried beans, pack more protein than most any other vegetable.

But, note, just as it is, not as processed and packaged frozen fries or potato chips or many other forms of remade potatoes — by far, alas, the most common way that we eat potatoes.

Just as is, the potato is a marvel all by itself.

It is the fourth-largest food crop on the globe, behind wheat, rice and maize (corn). However, of those four, it is the healthiest and most nutrient-dense. It grows most anywhere (and at much higher elevations than the other three) and its only major disadvantage is that it cannot be stored in one piece from year to year except, like them, in dried form. (For the potato, that means dehydrated and flaked. Historical note: That way to preserve potatoes was developed more than 2,000 years ago in the dry, frigid high mountains of South America.)

The plain potato is simple and straightforward, though its name is not. The Spanish conquerors confused the Peruvian (specifically, Quechuan) “papa” with an altogether different but similar-looking vegetable, the Caribbean sweet potato, “batata,” resulting in the Spanish word “patata” (and our English “potato”).

Initially, the Italians thought it a ground truffle, calling it a “taratufflo,” hence the German “Kartoffel.” Nowadays the Italians, like the Spanish, call it “patata.” Got that? By the way, the nickname “spud” derives from the Irish and British potato-digging spade.

When the potato landed in (well, underground in) Europe, Protestant religious fundamentalists condemned it because the Bible does not mention it as a plant (or otherwise). Around the same time, in Ireland, the Roman Catholic Irish were not about to cast aspersions on their favorite food so they sprinkled holy water on their seed potatoes and planted them each year on Good Friday.

I asked RJ Harvey, the culinary director of Potatoes USA (located right here in Denver) about the common bifurcation of the cooking potato into “starchy” and “waxy,” one being preferred over the other depending on the cooking method. (For example, “starchy” russets for baking or “waxy” Yukon Golds for boiling.) Harvey said that that division was “antiquated,” given the modern proliferation of potato crop breeds.

“Differences in potatoes are in different moisture contents,” he said. According to Harvey, we’re blessed overall with seven varieties of potato, “russet, blue, fingerling, petites and red, yellow and white,” higher moisture levels found in these latter three.

You will find a very handy chart (online and downloadable in PDF form) detailing the seven varieties and their suitable cooking methods at, under the “Potatoes and Nutrition” tab.

This recipe looks forward to St. Patrick’s Day and is Ireland’s answer to the Jewish or deli latke, an Irish turn on the potato pancake.

irish boxty

Ireland’s answer to the latke, the boxty, an Irish potato pancake. (Chef RJ Harvey, culinary director at Potatoes USA)

From Chef RJ Harvey at Serves 8. You may see the plural of “boxty” as “boxties.” Harvey’s recipe also spells the plural as “boxty.”


  • 2 pounds yellow potatoes, peeled
  • 3/4 cup cultured buttermilk
  • 1 large egg
  • 1/3 cup all-purpose flour
  • 1/2 tablespoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces (1 stick or 8 tablespoons) unsalted butter
  • 1 cup sour cream, optional


Leave a Comment